Smoky Bone-In Pork Chops
with Roasted Vegetables and Chimichurri Aioli- Milk
- Egg
- Mustard
- Sulphites
Our chimichurri aioli's creamy texture and herbaceous flavour makes it the star of this Argentinian take on the classic pork chop dinner. You'll dollop it over juicy pork chops seasoned with our Smoked-Paprika Garlic Spice Blend, plus use it as a dip for potatoes coins, blistered tomatoes and a roasted pepper and onion medley.
Ingredients
2 unit
Pork Chops, bone-in
300 g
Yellow Potato
227 g
Baby Tomatoes
160 g
Sweet Bell Pepper
113 g
Red Onion
2 unit
Garlic, cloves
7 g
Parsley
7 g
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, pepper and half the Smoked Paprika-Garlic Blend, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
Meanwhile, peel, then cut onion into 1/4-inch slices. Core, then cut pepper into 1/4-inch slices. Carefully pierce tomatoes with a fork. Finely chop cilantro and parsley.Peel, then mince or grate garlic.
Add onions, peppers, tomatoes, half the garlic and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven until peppers and onions are tender, 15-17 min.
Meanwhile, pat pork dry with paper towels. Season with salt, pepper and remaining Smoked Paprika-Garlic Blend.Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp oil, then pork. (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden, 1-2 min per side. Remove from heat, then transfer pork to another unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.** When pork is done, transfer to a clean cutting board to rest for 3-5 min.
Meanwhile, add mayo, parsley, cilantro, vinegar, remaining garlic, 1/4 tsp sugar and 1/2 tbsp oil ( dbl both for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Divide pork, potatoes and veggies between plates. Top pork with half the chimichurri aioli. Sprinkle feta over potatoes and veggies.Serve remaining chimichurri aioli alongside for dipping.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The pork chops were tender, juicy, and full of flavour, and the chimichurri aioli was a hit — even skeptics came around to the sauce.
- Ease of prep: The recipe is straightforward, though one reviewer noted it took close to an hour from start to finish.
- Suggestions: Watch the potato roasting time closely, as some reviewers found them slightly overcooked; reducing the red wine vinegar in the aioli can help if you prefer a less tangy sauce.
- Leftovers: The chimichurri aioli keeps well and works beautifully as a dip for fresh vegetables the next day.
